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Pesto and egg breakfast pizza

Egg and Pesto Breakfast Pizza

  • Author: Zaza
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 personal sized pizzas
  • Category: Breakfast Pizza Recipes
  • Method: Baking
  • Cuisine: Italian American


A perfect breakfast? Pizza! Just crack and egg (or two) on it, and bake until set. This pizza combines fresh pesto with sun-dried tomatoes and eggs for a crowd-pleasing, sunny-side-up, breakfast!


1 cup pesto (homemade or store-bought)
1 cup shaved pecorino romano cheese
1 cup sun-dried tomatoes, cut into thin strips
12 eggs – 3 per pizza
Extra virgin olive oil
¼ tsp salt per pizza
¼ tsp freshly ground black pepper per pizza


  1. Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.  If you’re not using a pizza peel, line a rimmed baking sheet with parchment paper. Drizzle the parchment with olive oil and stretch out your dough directly onto the parchment.
  2. Stretch out your dough on a pizza peel dusted with flour to about 10” in diameter.
  3. Spread pesto on the top of the stretched out dough.
  4. Sprinkle the sun-dried tomatoes on top of the pesto sauce.
  5. Crack 2 eggs on top of the pizza, taking care to not let the whites spill over the sides of the dough.
  6. Sprinkle with sea salt and drizzle about a tablespoon of olive oil over the top.
  7. Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the crust is golden brown and the eggs are set.
  8. Remove from the oven and garnish with Pecorino cheese shavings and freshly ground black pepper. Serve immediately.


Feel free to use a store bought pesto, or try THIS Walnut and Arugula pesto, or THIS Basil and Pistachio Pesto.

Keywords: breakfast pizza, breakfast pizza recipe with eggs, breakfast pizza recipes, egg pizza, healthy breakfast pizza recipes, put an egg on it